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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]?
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99 reviews of this product found across Reddit:
You don't need a bread machine you have an oven. Bread has 4 ingredients: flour, water, salt, and yeast. The variety of breads you can make by varying the ratios of these ingredients, the length of the ferment, and cook time is staggering.
Highly recoomend: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_i_YlgXDbTMY87DP
I love this book! All recipes are hand-mixed and the author gives great, detailed explanations of techniques.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_api_glc_fabc_0LN.Fb01363KN
Edit: typo
Depends on the bread. The bare minimum ingredients are FWSY. Check out this book if you’re interested. This is what I learned to bake bread from before branching out into enriched doughs (which include eggs, milk, butter, etc.) https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
It looks awesome, not sure why you say it needs work. It looks like the cover of Flour, Water, Yeast, Salt.
If you really want to go down the rabbit hole...
Both “poolish” and “biga” are different forms of pre-ferments used, rather than pure starter/levain recipes.
Poolish is a mixture of water and flour with a small amount of yeast. Biga is similar but more of a stiff dough.
Lol honestly I’m still learning but that’s what I’ve gathered thus far from the book, Flour Water Salt Yeast
Hahaha. I guess I could have clarified better. This is the book
I read the book Flour Water Salt Yeast and worked through the recipes in it. It teaches you the science of bread making so you can understand how to make your own recipes if you want to.
flour water salt yeast your got it right. It's a great book, but almost more of a textbook.
There is a book called Flour Water Salt Yeast that is in the same vein. Still exact measurements, but it explains the chemical reactions enough to where you might be able to eyeball it if you understand gluten development.
One of my favourite breadmaking books includes the temperature that the water and even the dough should be at every step of the way to be consistent.
If you don't do this already, I recommend weighing water rather than using a measuring jug, you'll get much more accurate measurements. For yeast, I use a pocket scale (which goes down to 0.01g) because most of my recipes don't fit neatly in with 7g sachets.
if you really want to understand the differences, I suggest reading Water Flour Salt Yeast by Ken Forkish. There's a whole poolish chapter, and a good deal of the book is dedicated to explaining pizza dough: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
You'll see a lot of people on this sub talking about Ken Forkish's Book (FWSY) and in particular the Saturday White Bread with an overnight poolish.
To make that loaf fresh daily, I do everything as written until the last half hour, then plastic wrap and refrigerate one loaf and bake the other! That second loaf will be just as good cooked up a day or two later.
Most focaccia doughs I've tried are fine being cooked up a few days later, just be sure to let any dough sit at room temp for ~1 hour before baking as a general rule.
I've been doing it this way for a few months now so that I have a fresh loaf twice a week (plus bagels or focaccia on the weekends) and I love it - for me it's definitely worth it. If you want fresh loaves more often but only for one person then you could certainly try splitting the FWSY recipe into four loaves instead of two - just lower the dutch oven bake time slightly (this'll be easier if you have a meat thermometer to check the internal temp).
I use dough recipes from Ken Forkish's Flour Water Salt Yeast, most often the "Same Day Straight Pizza Dough" recipe, because I am bad at preparing for things more than a day in advance.
I highly recommend this book even though it only has 2 chapters dedicated to Pizza. The whole book is golden. He has a pizza specific book now, too. That's on my wishlist.
I used to make this all the time in my conventional gas oven at 500F, but this one was fired in a gas-powered Ooni Koda 16 at the low temp setting. You have to add the walnuts afterward if you're doing it a small pizza oven like that , they almost instantly combust and char in the Ooni (found that out the hard way 😄).
I'd recommend this book, it was a game changer for me. He has pizza dough recipes in there and goes over techniques for hand mixing, incorporating ingredients, stretching, etc. It's incredibly informational.
Also, if you want to get serious about baking bread, buy yourself a digital kitchen scale and check out this book
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Tasty is not a reliable source for baking.
I got this book recommended to me by a reddit thread. I started making my own bread with nothing but water, salt, yeast and flour since this summer. I've been told by multiple people that this is the best bread they've had in their life. One Italian dude said this is the best bread he's had since he left Italy.
You'll need a dutch oven but they are basically your $6 (probably $10 now) artisan bread you get from an artisan store. No skill required. Just follow the measurements. And I can guarantee it beats any bread maker.
Hmmm I didn’t think it was that good but thought I’d try and see as seemed easy, I’ve seen comments about 1/1/1 etc and haven’t understood (blush) room is about 18degrees cent and yes water is chlorinated. I’m thinking I need to get my https://www.amazon.co.uk/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/ref=asc_df_160774273X_nodl/?tag=googshopuk-21&linkCode=df0&hvadid=310842649900&hvpos=&hvnetw=g&hvrand=8608560829074809732&hvpone=&hvptwo=&hv... out and start again
"Pizza" din copilarie: paine inmuiata in lapte ca blat, peste care punea mama o prajeala (ceapa, salam/parizer taiat cubulete + alte minuni care se stricau in frigider), branza sau cascaval de orice fel si piesa de rezistenta erau 2-3 oua batute peste.
Pizza pe care o fac in viata de bdult:
Blat: 1 kg faina, 780ml apa, 1g drojdie proaspata. Fac aluatul in doua etape, mai intai drojdia cu 500ml apa si 500g faina, las 6-10h la temperatura camerei, amestec apoi cu restul de apa si faina. Mai las cateva ore la temperatura camerei (fac cam 3 "folds" in primele 2 ore). Dupa ce a crescut, il tai si imaprt in bilute (ies cam 6 blaturi din cantitatile astea). Fac 2-3 pizza in ziua respectiva (ca mi-e pofta dupa ce muncesc la aluatu' ala de cateva ore) si restul le pun pe farfurie, acoperite cu folie alimentara si le tin in frigider cam 3-4 zile. Cele care stau in frigider se bucura de o fermentatie lenta, aluatul e asa elastic incat ii dai forma in 2 minute doar tragand de el. Blatul copt are note de paine f buna cu maia si pizza are bule pe margine, ca la o pizzerie adevarata din Napoli. Am invatat sa fac blatul asta dintr-o carte despre paine.
Toppinguri:
Pizza preferata 1: ulei de masline pe blat, passata de rosii (cu cat nu te zgarcesti cu atat e mai bun, eu iau passata de rosii San Marzano), sare, mozzarella proaspata (4 lei punga de la Delaco, 2-3 mozarella/pizza) rupta in bucati, ardei iute si frunze de busuioc proaspat.
Pizza preferata 2: ulei de masline pe blat - putin, ulei de trufe negre (20 lei sticla de 100ml la Kaufland si tine mult) - f putin, cat sa aiba gust de trufe dar sa nu fie scarbos, passata, sare, chorizo, mozzarella proaspata si masline.
Cuptor incins la 250 grade si pizza sta maxim 12-15 minute.
At its simplest a bread is made with four ingredients: Flour, Water, Salt and Yeast (which is also the title of a good book about baking bread). That mixture is then kneaded to develop a gluten structure that will hold the CO2 released by the yeast as it does it magic during fermentation. After it has fermented and all that nice CO2 have risen the dough it goes into the oven to be baked and will come out smelling wonderful. And be wonderful.
Of course there is a bit more to it, yeast or sourdough for leavener for example. Oh and what flour to use.
/r/breadit for more details or /r/sourdough if you want to delve into the area of naturally leavened doughs.
I followed the instructions in this book:
https://smile.amazon.co.uk/dp/160774273X/ref=cm_sw_r_cp_apa_fabc_zz47FbW23T80D
It's never had anything other than water, white bread flour, and wholemeal bread flour in it (it's the only starter I've ever made, so I don't know if there are superior methods).
Keep trying! I made my first loaf of sourdough in January of this year. I think it was around loaf #25 that my first beautiful loaf of bread emerged! I love this cookbook and follow the step by step instructions. I bought it on Amazon but I recently saw it on eBay for $5! Good luck! https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
I love sourdough and I make it, and it's definitely a process. If you want something a little bit easier, try a pre-ferment like a Biga. I do the one in this book when I don't have time to do a full-on sourdough. You can start it the night before you bake, instead of two days before you bake.
Flour Water Salt Yeast by Ken Forkish, it's a very popular home baking book with bread and pizza recipes. I'd highly recommend it, as would a lot of others in this subreddit.
Had emergency spinal surgery on Sunday. My wife got me a really nice bread book for Christmas, and I'm full of inspiration and ideas. Full of pain meds, I thought last night at 11PM was the perfect time to attempt my third loaf of bread ever... Why not try a pain au levain?
Well, mistakes were made, but it's surprisingly good. I wish I wrote down what I did. Kinda just applied what I learned in the past few weeks and went to town. Can't wait to nail this down!
Sorry, yes. I should have been more clear. Thank you.
Here is the Amazon link for those interested. It seems it's currently 45% off:
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_api_4AtYzbWA2Q3G2
I never tried baking bread before I bought Flour Water Salt Yeast and now I've managed to make some pretty delicious loaves. If you take your time and read the technique sections, you'll start to get a good understanding of bread baking.
Best variant I've managed at home was from Flour Water Salt Yeast by Ken Forkish. I like the overnight with poolish recipe. Once you've split the dough into balls, you can refrigerate them for several days. If you can't conjure up the recipe via Google, his book is well worth the money.
EDIT: Sheesh, some people just want stuff handed to them:
Baker's formula:
| Ingredient | Quantity in Poolish | Total Recipe Quantity | Baker's Percentage |
|---|---|---|---|
| Flour | 500 g | 1,000 g | 100% |
| Water | 500 g | 750 g | 75% |
| Salt | 0 | 20 g | 2% |
| Yeast | 0.4 g | 0.4 g | 0.04% |
This recipe is straight flour, water, salt and yeast, using a starter. That's as "authentic" as it gets.
I'm not going to transcribe the entire book for you here. Forkish goes into great detail about how to make a poolish, why it's important, proper hand mixing technique, etc, and it's all beyond the scope of a reddit comment. Suffice to say that you're looking for a roughly 3x rise in both the poolish and final mix stage. If you start the poolish using 80 F water at 6 PM, you'll be doing the final mix with 105 F water at roughly 8 AM, and shaping the dough balls some 6 hours later, which you can then refrigerate for a couple hours or a couple days.
But seriously, the price of the book is less than what you'd spend on two good pizzas. Totally worth it: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X/
Sorry, no real recipe to speak of.
I used the "Overnight Country Brown" recipe from Ken Forkish's Flour, Water, Salt, Yeast as a guide, but the quantities and technique was improvised. This is an amalgamation of about 3 years of learning to work with high hydration doughs, and working around the the ins-and-outs of my frustrating oven. Some time ago, I felt that I had my white flour method down, and started focusing on whole grains. This was about the best batch I've had to date, process, crumb, and crust considered. But my white batch went to pieces, as expressed by my frustration in this thread.
Sorry I can't be more helpful! The key is to just start/keep playing with flour!
Portland has some unbelievable pizza, My two favorites are Ken's Artisan Pizza (304 SE 28th Ave) and Apizza Scholls (4741 SE Hawthorne Blvd).
Take a look at the pizza map in the sidebar for more locations -- but as far as I'm concerned, these are the best.
Ken Forkish is a dough legend and the author of Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.
The bread itself is not bad it's just not as good as I can make it myself after reading Flour Water Salt Yeast.
Also the fact that I have to extract a metal band from the bread is just meh.
Yup, here's a link. I found the book over at /r/Breadit and it a lot of people seem to recommend it for beginners. It's nicely written and you don't get just recipes, but general bread baking tips as well.
Baking bread comes down to four basic ingredients: Water, Flour, Salt, Yeast. In fact, one of the most recommended books for beginners is titled exactly as such.
It's only as hard as you make it. Many recipes can be done in just 2-3 hours, and make a perfectly tasty loaf. Mine takes 12-14 hours, and has a lot of finnickiness, but I think it's worth it.
Like any culinary hobby, it's equal parts science and art, so I did a lot of reading, and then promptly decided to do things mostly my way.
Sorry for the lack of detail. The recipe is directly from Forkish's "Flour Salt Water Yeast", which has been my bible lately.
The link you gave is very similar to his recipe, but Ken's recipe uses some rye & whole wheat in the final blend. Still, the posted recipe is very close.
The final result is surprisingly smoky throughout, and the crust turned out beautifully crisp and not at all chewy. Highly recommended.
I mean, honestly it's hard to take your question seriously. You very clearly simply haven't looked at what's available, but still wanna come here to laugh at the stupid americans that don't know bread.
You're just wrong. Crusty bread is everywhere in the US.
Walmart sells rye flour: https://www.walmart.com/search/?query=rye%20flour&cat_id=976759&typeahead=rye%20fl and spelt flour: https://www.walmart.com/search/?query=spelt%20flour&cat_id=976759&typeahead=spelt
They also sell baguettes and some other rustic style loafs, though in general for more artisan style bread you'd be better going off going to someplace other than walmart. Walmart is all about cheap and high volume stuff.
This is one of the most popular bread cookbooks in the US: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
I've been to Ken's bakery many times, and can assure you they have nice very crusty bread: https://kensartisan.com/bakery
Here's another regional chain that's popular up here: https://www.instagram.com/grandcentralbakery/
As you can see, plenty of crusty breads of all styles.
You'll be able to find similar bakeries in any city larger than about 50k people, and pretty often even in smaller towns.
Sliced sandwich bread exists for that exact purpose: it's easy to toast, and is a great for making some styles of sandwiches. Crusty rustic loaves are not somehow universally better, that's just *your* preference.
Nice loaf! People are also often referencing the Ken Forkish book called “Flour, Water, Salt, Yeast.” ����
F u I got the literal bread book
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_i_Hn7IDbF2MEGRN
Edit: it mostly focuses on bread
Do you want sourdough in particular, or just bread? I have been baking bread for a few years now, and this is the recipe that started it all: https://cooking.nytimes.com/recipes/11376-no-knead-bread
It seems to have been pretty influential. Kneading isn't really difficult or burdensome, the real breakthrough was using a dutch oven. This recipe is a bit faster, if I recall correctly, but involves kneading. It's sponsored by Le Cresuset, so they call it a "French oven", but you can use any old cast iron dutch oven. You don't need a mixer.
There's a really great book, "Flour, Water, Salt, Yeast" that has some wonderful recipes in it, ranging from easy to advanced. It gets into preferments and sourdoughs as well. I have posted a couple recipes from it before, but I can't find the comments at the moment. If you're interested I can go dig it up and transcribe some of the simple recipes.
The cookbook is called "Good and Cheap" - it's available as a free ebook or PDF. The author, Leanne Brown, also has a website with those recipes and more (I see I'm not the only person to link it). There are really good recipes!
My wife and I use them a lot. Last week I made her chana masala recipe for my lunches, cost $6 total for all 5 lunches. I admit it got old by the end of the week, but for the first couple days it was really tasty!
Another good resource is budgetbytes (I see someone else also linked that one).
A couple broader "principles" (you may already know them, though):
- Prepared foods are often expensive. Making from scratch is good. But sometimes you don't want to cook and emergency mac'n'cheese is always okay. Add some frozen peas to make it seem healthy
- Meat is also often expensive. Tofu and beans (especially dry beans, if you have time to cook them) can be cheaper. Rice and beans is a super filling meal, and you can dress it up with cumin and onions, then garnish with cilantro and sour cream (look up recipes for Dominican rice and beans - "la bandera" - or Costa Rican rice and beans - "gallo pinto")
- If this is a temporary situation (some number of months) then you can probably cut a few corners on nutrition and lean heavily on rice, pasta, and other cheap carbs to do the super basic job of being filling. If there's an Asian grocery nearby you can often get a 50 lb. bag of rice for $30-$40 (my wife and I go through one every 8-10 months); Amazon may also help. If your financial situation will last longer (a year or more) then that's a worse solution. But short term, rice'n'spice with a couple fried eggs can go a long way
- Do you eat a lot of bread? Bread is not a super expensive item, but you can still save money by baking it yourself. A lot of people rave about <em>Flour, Water, Salt, and Yeast</em> for "artisanal" baking but those are mostly crusty, hearty loaves more than sandwich bread. If you want to go the homemade bread route and mostly need sandwiches, a bread machine might be worth it.
But a lot of these depend on how much time you can commit to food prep. If you're limited on time then your strategy will change a bit.
Awesome. I might have some suggestions and links but they depend on what she enjoys baking. what kind of bread does she bake?
I'm just going to throw some amazon links out there.
Books:
Flour Water Salt Yeast is really popular and how I got into baking. It is well written and the author has plenty of videos on youtube for help.
Tartine - seems to be the cornerstone for artisan homebaking and another well written book.
The Bread Baker's Apprentice - has a larger variety of recipes and styles of bread.
Gear:
Scale Essential IMO
Dutch oven / combo cooker Essential for those crusty loaves and the recipes in the first 2 books listed above.
Instant read thermometer for checking dough temps
A large mixing and rising tub That link does not include a lid for the tub but it is on amazon somewhere
A lame for scoring if she is feeling fancy, but honestly you can just rig one with a coffee stirrer and razor blade that will work just fine!
Pizza/oven stone for pizza or breads that don't fit in the dutch oven
That is all I am thinking of now...I guess flour storage containers are handy too. Honestly, having nice containers for the dough rising has been some of my favorite baking gear. You guys might have a lot of things I listed, but those are items that have been on my wishlist or currently are! Hopefully that helps!
Edit 2: Forgot to mention a decent bread knife. I am not going to link to a specific one because I am really not knowledgeable about knives, but the choices are many and the price range is immense!
NYT no knead bread - best if you have a Dutch oven (you can get one amazon for like 30 bucks)
Pioneer Woman Cinnamon Rolls - best cinnamon rolls ever, I usually half the recipe. For frosting, hers is a bit too extravagant. I just use powered sugar, melted butter and water/milk til you get the consistency you like
Sourdough Starter Recipe - it cuts out buying yeast and the need to prove it. This will also serve as a catalyst for other types of bread in the future.
FWSY - the Holy Grail of bread cooking books
And as someone already pointed out r/breadit
Also, not sure what country you're in, but try catching the Great British Baking Show on Netflix (streams in US). I've been watching it recently and it's definitely inspired me to bake all sorts of goodies.
Good luck!
Sure! It is on sale on amazon here fswy
FWSYis on sale on Amazon still, I just bought the Kindle version for $4 yesterday.
The most fashionable right now in /r/Breadit is FWSY, aka "Flour Water Salt Yeast" by Ken Forkish (http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X). It covers both pizza dough and traditional french bread, delving into technical details like levain, poolish, prefermenting and so on. I haven't read it myself but I must say I'm impressed by the pictures people post on /r/Breadit from the book's recipes.
Checking the term "FWSY" in Google images will give you an idea: https://www.google.com/search?q=FWSY&safe=off&source=lnms&tbm=isch
Ninja edit: it's not written in french though, sorry...
Not a dumb question , I hadn't heard of it either until about 6 months ago. Levian is another name for pre-ferment, or sourdough starter. I don't like the term sourdough starter because a starter doesn't have to be sour. Changing the temperature and or feeding will change the flavor of the starter. Basically it is just wild yeast, which is free because wild yeast is everywhere. You can get much more complex flavors from wild yeast compared to store bought yeast.
I'll provide some links. wiki http://en.wikipedia.org/wiki/Pre-ferment
how to make it https://www.youtube.com/watch?v=5F86r7ByDFM
Lastly, this book took my bread making to an entirely different level. http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
Hope that helps!
I've got two on my shelf.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
and
On Food and Cooking: The Science and Lore of the Kitchen
The second one is probably closer to what you're looking for and covers just about everything cooking related you want. I got my bread ratios out of it and am now using it to fight my way through gravy making.
Get. This. Book.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/
You won’t be sorry!
From Flour Water Salt Yeast - https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
Complete success!
There's a reason one of the best-selling bread books is called "Flour, Water, Salt, and Yeast". Those are the only ingredients need to make bread.
Here's some reading on how enzymes in flour provide sugar for fermentation.
I think if you’re really struggling to make bread still, you might want to start with this book or even this very short audiobook.
I like what Chad writes more than Forkish, but if you start with the Forkish book I linked and just work your way up from the basic commercial yeast recipes you’ll be doing great bread in no time! The biggest advantage with the Forkish book is that he’s really really good at explaining things briefly and simply, so it’s been very successful for home bakers. It’s important that you control the temperature of the dough when you mix/autolyse, and also that you don’t wing the timings too much. Having a cast iron dutch oven will make a BIG difference, and using a banneton is pretty useful too. Oh yeah, you also need to weigh everything! Remember that using bread baker percentages you can just use whatever amount of flour you have and use that same percentage for all the other ingredients. Also, stick to 70% or more hydration for your doughs… but to practice handling you might want try first a bit lower, maybe using commercial yeast so it still gets a strong rise.
If you are a fan of American style recipes and blogs, this book might be more interesting for you. It’s from a baker who was popular for cakes and then she wrote a bread book. I haven’t read it yet and she’s not as famous as the other authors when it comes to bread, but it seems to be done very well, in a more encyclopaedic style, and it’s filled with really elegant pencil sketches of bread shapes to help guide you along.
As for pizza, honestly I just learned to make it lots of time ago from Italian chef tutorials online. Now that I can make bread much better, I’d recommend just using that same dough and shaping it into a pizza instead of proofing it. As a rule of thumb a pizza should be very elastic without breaking up. You want to stretch it thin and put a very thin layer of seasoned tomato sauce. Olive oil also helps a lot: in the dough at the end of mixing, a couple spoonfuls in the sauce, and a sprinkle on top after cooking. I’m not sure what you can do to replace mozzarella and all vegan alternatives I tried so far sucked big time (once again, rip my childhood), but some mushrooms and beyond minced meat chunks works pretty well imo.
I'm pretty sure it refers to Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish
I don't have a recommendation that the other person didn't give, but also the book Flour, Water, Salt, Yeast has been really helpful for me.
If I had it all to do over again I would follow Ken Forkish… the master of high hydration bread. Buy his book… https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
If I had started with that book I would have save years of time and effort.
Study the bakers percentage before you use that book.
https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_apan_glt_fabc_E08ZX24EM8125SAJR9PH
Someone suggested it as a well rounded recipe book :)
Deal link: Amazon
I like the crust pretty dark and golden. I try to mimic the cover of Flour Water Salt Yeast
I would recommend the book Flour Water Salt Yeast to help identify differences. I made and overnight white bread this weekend using poolish.
I made my sourdough starter (levain) early in Covid - probably April 2020, using the King Arthur Recipe/Method. I use that periodically, usually if I have time to get her ready for feeding (I keep her - "Peter") in the fridge and feed her, kind of when I remember. But in order to use it, it needs to be fed multiple times at room temp. I used to use the King Arthur recipe for this, but it didn't give enough of that Sourdough punch. After I got my book, I started using his recipe for levain bread, but starting with "Peter".
If I'm being honest, it all sounds scarier then it actually is. Start with a simple starter and expand from there.
If I could only have one pan for bread it would be a cast iron combo cooker.
The best book to start with is probably Flour Water Salt Yeast (as many others have recommended) but I also highly recommend How To Make Bread.
I would suggest picking up this book and learning about dough, it has helped me a bunch.
https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
You can make pretty great pizza by turning your oven up to 550 and putting the pizza dough in a cast iron pan.
This book has some great dough and pizza recipes: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
Oh, just noticed your message, sorry. But, sure: https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X Happy baking!
https://www.amazon.ca/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
I could not hear you over the superior /r/breadit loved bread book!
Flour Water Salt Yeast is a baking book by Ken Forkish.
This book is a great place to start: Ken Forkish
He has a few videos on YouTube as well.
I got you fam:
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_i_u9NnFbZMMSEK5
This is real communism.
Sure, here's the entire recipe.
It's from the book Flour, Water, Salt, Yeast
This is near foolproof. Good luck!
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_api_i_XoQhFbVP70EPZ
Here it is on Amazon !
one of the bread baking cookbooks: FWSY, Tartine Bread, The Bread Baker's Apprentice
a Lame, dough wisk, banneton
Awesome! I just ordered https://www.amazon.com/gp/product/160774273X/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1
The FWSY book. This sounds awesome. I really need to step my game up on baking and I'm excited to give this a try. I travel a lot and weekends are the time when I can spend time with my family and we can all be in the kitchen if the weather sucks. We all love to cook around here so it will be cool to try these different methods. Slightly intimidating but I also grow my own peppers like Tabasco and make my own sauces. I make my own sausage of any variety and that was a bit intimidating at first with the casings but I got it down. Kitchenaid.. I mean where would I be without that thing. Pasta attachment for fresh rolled lasagna or spaghetti.. whatever. Meat grinder plus sausage case attachment. Of course breads!
This is a good one for cheese: https://www.amazon.com/gp/product/1635860784/ref=ppx_yo_dt_b_asin_title_o00__o00_s00?ie=UTF8&psc=1
I'm going to give this a shot this weekend. A good friend of mine owns a farm in Florida (where I'm at) with organic pastured dairy cows so I can even get raw milk (shhhhh don't tell anyone) and normal pasteurized milk plus cream.
It's all about ingredients eh.
Thanks for the tips :) good to meet you!
I recommend Flour, Water, Salt, Yeast by Ken Forkish and Tartine Bread by Chad Robertson. Both books have good info into bread science and have good (but large) recipes.
Pizza is a 70% hydration dough from Flour, Water, Salt, Yeast by Ken Forkish. Sauce is J. Kenji Lopez-Alt's New York-Style pizza sauce.
No me olvidé pasa que soy un desastre jejeje. Este es el tipo que te digo es un capo haciendo sourdough.
Y también está Chad Robertson que es un genio. Acá es el único lugar que esta fuera del libro.
Y este es un flaco que detalla paso por paso el mantenimiento del sourdough que está bueno para leer.
Si te interesa mucho, te recomendaría leer Flour Water Salt Yeast
En fin, ¿cómo andas? :)
No you don't. I just started learning to bake using this book:
https://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
All you need is flour, water, salt, and yeast.
r/sourdough has resources in their FAQ about culturing a starter. Also this book helped me get the basics down. King Arthur has a break down on their website as well as the option to just purchase an already cultured starter that they will mail to you and then you can start feeding and using it right away.
I love baking bread and to be honest some of the /r/breadit suggestions are spot on, even for British bakers.
The one I love the most is Flour, Water, Salt, Yeast by Ken Forkish. The measurements are all in metric, as most bread recipes are even stateside. I was initially a bit skeptical about no-knead but I'm a complete convert now.
If you want a specifically British book, and one that starts off with more basic recipes, try Brilliant Bread by James Morton. He was on GBBO a few years ago.
Yeah! It's from Flour Water Salt Yeast by Ken Forkish. Great book, highly recommend. http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
It's from this book. Check it out it's fantastic.
It's a book I hear thrown around a lot for it's 'artisaniness', your bf's loaf looked a little like your recipe could've come from there. Mainly because it looks amazing!
The pizza dough recipe is from Flour, Water, Salt, Yeast, and you can view my steps here.
Using the /r/pizza subreddit got my pizza making to stellar levels. I only get pizza out when I am lazy. Here is what I learned.
Dough: Get this book http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X and follow the technique sections to the letter. Get rid of the sugar and rise for longer, like 12 hours longer, the dough is much better without it.
Sauce: Get a can of CENTO san marzano whole peeled tomatos, put in strainer and rise all the "tomato water" off. Put in blender for 20 seconds dump in large frying pan, add salt and pepper, heat for 10 mins. That's it.
Cheese: Always grate your own, period. I prefer whole milk, low mosture.
Pan: If you don't have a stone or steel I like this one: http://www.amazon.com/Oneida-Commercial-Inch-Pizza-Pan/dp/B000P9TQEM/ref=sr_1_32?ie=UTF8&qid=1459369211&sr=8-32&keywords=pizza+pan
Temperature: I use 500 degrees for 13 minutes and it works like a champ.
That's it. Go be a pizza God!
I think OP is referring to http://www.amazon.com/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X
It's a book: Flour Water Salt Yeast. I haven't read it, don't know what the dough they suggest would be.
I would think using a biga would help improve chewiness as it tends to strengthen the gluten.
I got Flour Water Salt Yeast as a wedding present and tore through it, then started at the top. Here's the recipe. The crust is BEYOND lovely, but I wasn't super happy with the crumb. I like it rubberier - it looks a little crumbly because my bread knife is bad but it was pretty uniform. Makes for better sandwich bread but I was having it with some lentil soup and would've preferred bigger fancier holes. I used regular store brand AP flour as he suggests and probably next time I'll use bread flour - also probably an overnight bulk ferment will help me with that. But still! It's pretty!
Non-mobile: Here is the mobile version of your link
^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?
It's the overnight straight dough from the book Flour Water Salt Yeast. You can find the recipe online.
If she's on her way to professional & she isn't into sourdough yet I highly recommend this sourdough starter kit: https://shop.kingarthurflour.com/items/sourdough-starter-and-crock-set
With this book: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] https://www.amazon.com/dp/160774273X/ref=cm_sw_r_cp_apa_i_pOW7DbRDW318X
Wow. You're super insecure about this, aren't you? I can't think of any other reason you would be so condescending when someone disagrees with you.
Of course there are many different types of bread, but to say that bread usually has dairy in it is just factually incorrect. Bread cooked with just flour, water, salt and yeast is absolutely delicious. It is the epitome of European bread (or, as we in the west self-centredly call it, bread). Maybe you enjoy it more with extra ingredients, and I'm not going to say you're wrong for doing so. I'm not going to call your bread "taste-less".
What you're doing is pretending that the culinary history of bread doesn't exist, because you're trying to prove someone wrong. Acting as if the bread you learned to cook is the only way that professionals cook is, frankly, astonishing.
Here's a book written by a professional: Flour, Water, Salt, Yeast. I'm sure you can guess why it's called that.
Here's a book by the French Culinary Institute: The Fundamental Techniques of Classic Bread Baking. Here's one of the reviews that they list under praise:
> "To make a perfect loaf of bread, the baker needs just five essential ingredients: flour, water, salt, yeast—and this indispensable book!”
>—Iacopo Falai, Owner of Falai, Caffe Falai, and Falai Panetteria"
Of course, these people must be amateurs compared to your experience of:
> hundreds of loaves of bread
Looks amazing! Great scoring and rise. My starter is ready to use as of today so I'm going to make a Country Brown from Ken Forkish's book, (Flour Water Salt Yeast)[http://www.amazon.ca/Flour-Water-Salt-Yeast-Fundamentals/dp/160774273X].
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